Sunday, June 7, 2009

Crockpot Chicken Pozole

Hominy is a great variation on the same old corn. It tastes like a combination of corn and potatoes, with a texture more towards the potato. I usually use dried hominy, and soak and rehydrate myself- but this recipe is based off of the canned version. Serve over rice.

Serves 4

3 chicken breasts, cubed
2 cans hominy, drained
1 can chicken stock
1 tsp oregano
1 tsp minced garlic
1 tsp chili powder
2 Tbsp dried onions

Cook on low in crockpot for 8 hours. Add in the following about 15 minutes before serving:

1 can diced tomatoes
1/2 bag frozen pepper strips (if using fresh, add at beginning. frozen are a LOT softer!)
Check for seasonings- you probably won't need more salt, but pepper is probably needed at this point.

This recipe is VERY forgiving!

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